Before starting Wok Wey, Jaime Gonzalez helped open the Pearl’s Hotel Emma and cooked at nearby restaurant Carriqui. Credit: Lily Jane Photography
After nearly two decades in the kitchen, Chef Jaime Gonzalez is betting on himself. The Le Cordon Bleu–trained chef left behind a fine-dining career to sling wok-fired comfort out of his food truck, Wok Wey at El Camino.
It’s not just about bold flavor, according to Gonzalez: it’s about bringing back a little human connection to San Antonio’s dining scene.
Name: Jaime Gonzalez
Age: 39
Years in food service: 19
First food job: Hosting at Denny’s. He later helped open the Pearl’s Hotel Emma and cooked at nearby restaurant Carriqui, now slated for closure.
Hometown: Los Angeles. Moved to San Antonio in 2008.
Culinary school: Le Cordon Bleu in Pasadena.
Last book read: Unreasonable Hospitality by Will Guidara
Favorite drink after a long day: Beer
Favorite local spots: Frank’s Pollos Asados Los Nortenos, The Esquire
Favorite dish to make at Wok Wey: Signature fried rice
Life motto: Do what makes you happy.
Money Quote: “I’ve always cooked from a place of connection. For me, going smaller — running a food truck — made sense. Sometimes I think we lose that human connection in dining. I love being able to see guests come back, to build those relationships.”
What was your first job in San Antonio’s food scene?
I worked at Las Canarias for seven years — it was my first job here. I was also the chef de cuisine at Mokara for a time. I also helped open the Hotel Emma.
Tell me about your culinary roots.
I did my internship at my uncle’s Cantonese restaurant in Mexico City. I grew up with both Asian and Mexican cooking in my household. Both hold a great sense of nostalgia for me.
San Antonio truly grew on me. In LA, I was a guppy in an ocean of sharks, because everyone there wanted to be a chef. Here, I was able to carve out my own path.
What inspired you to launch Wok Wey?
Nostalgia from my childhood, growing up experiencing Mexican and Asian cuisine. I always say I work for Wok Wey, not the other way around. I’d love for it to become a brand that expands, but I want it to grow with the same heart it started with.
You recently served as a UNESCO Chef Ambassador. What did that experience teach you?
It really reminded me how much culture and tradition we have in San Antonio — and how important it is to keep those things alive.
What do you love most about the Alamo City food community?
San Antonio still has that small-town-in-a-big-city vibe. A lot of what keeps us going are those repeat guests. It’s humbling to see familiar faces and comments from people who truly enjoy what we’re doing.
Was it difficult to leave Carriqui?
The hardest part was leaving my team. I truly treated it like it was my own place. I felt like I had the most beautiful restaurant in town.
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